Vegan BLTA Sandwich
Savor every bite of this Vegan BLTA Sandwich, a plant-based twist on the classic BLT. Featuring smoky, crispy tempeh "bacon" infused with tamari, smoked paprika, maple syrup, and liquid smoke, this sandwich delivers all the bold, savory flavors you crave. Creamy mashed avocado spiked with lemon juice takes the place of mayonnaise, adding a bright and luscious layer of goodness. Fresh romaine lettuce, juicy ripe tomatoes, and perfectly toasted sourdough bread complete this satisfying creation. With just 30 minutes of prep and cook time, this vegan sandwich is an easy, wholesome meal packed with texture and flavor—perfect for lunch, dinner, or anytime cravings strike!
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Ingredients
- 200 grams tempeh
- 2 tablespoons tamari or soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup
- 0.5 teaspoon liquid smoke
- 1 tablespoon extra-virgin olive oil
- 4 slices sourdough bread
- 1 medium ripe avocado
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large romaine lettuce leaves
- 1 large ripe tomato
Directions
Step 1
Slice the 200 grams of tempeh into thin strips, approximately 0.5 centimeters (1/4 inch) thick.
Step 2
In a small bowl, mix together 2 tablespoons of tamari, 1 teaspoon of smoked paprika, 1 teaspoon of maple syrup, and 0.5 teaspoon of liquid smoke.
Step 3
Marinate the tempeh strips in the prepared mixture for 10 minutes, turning occasionally to ensure even coating.
Step 4
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated tempeh strips and cook for about 3-4 minutes on each side until they turn golden brown and crispy.
Step 5
While the tempeh is cooking, toast the 4 slices of sourdough bread to your desired level of crispiness.
Step 6
In a small bowl, mash the medium ripe avocado with 1 teaspoon of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth.
Step 7
Slice the large ripe tomato into thin rounds.
Step 8
To assemble the sandwich, spread the mashed avocado mixture evenly on one side of each toasted bread slice.
Step 9
Layer each of two bread slices with 2 cooked tempeh strips, 2 large romaine lettuce leaves, and several tomato slices.
Step 10
Top each sandwich with the remaining slices of toasted bread, avocado side down, and gently press down to hold everything together.
Step 11
Cut the sandwiches in half if desired and serve immediately.
Nutrition Facts
| Serving size | (827.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1293.9 |
| Total Fat 61.0g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 20.2mg | 0% |
| Sodium 2237.6mg | 0% |
| Total Carbohydrate 142.8g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 14.4g | |
| Protein 65.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 326.8mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2283.2mg | 0% |
Source of Calories